The Barbarian in me

Warm Chocolate Tart, originally uploaded by mud pie gourmet.

My stomach is divided in two. One side is for breakfast/lunch/dinner, the other side is for dessert. I was taught this theory when I was about 4 years old and it stuck. My brother-in-law, Dr. Dan would probably tell me it is scientifically impossible, but I truly believe mine is. I ALWAYS have room for dessert.

I have been at many restaurants, having a civilized dinner (usually the ones without my kids), having civilized conversation, but when dessert comes I turn into a barbarian (some might disagree that I am civilized the whole time because I usually begin a meal by sweeping my hair up into a pony-tail so that it doesn't get in my way as I plow through my food). I have actually fought friends and family over the last piece of dessert. Maybe I should learn my lesson and always buy my own. Here's a chocolate tart that you, too will fight over. My advice? Eat it slow and savor each bite (for the record, my sister told me the reason she is a little skinner than me is because she eats a lot slower than I do and knows when she's full. I guess I should listen, but sometimes I have to beat whomever is sharing with me!)

Warm Chocolate Tart
adapted from epicurious.com
Serves 8

Crust
1 cup all purpose flour
3 tablespoons sugar
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1/2 teaspoon vanilla extract

Filling
1/2 cup whipping cream
4 tablespoons whole milk
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 large eggs
1/3 cup sugar
Pinch of salt

Make crust:
Blend flour, sugar, and salt in processor 5 seconds. Add butter, yolk and vanilla and process until large moist clumps form. Gather dough into ball; knead briefly to combine well. Flatten into disk. Wrap in plastic; chill until firm enough to roll, about 30 minutes (sometimes I speed up the process by putting in the freezer for 10 minutes).

Preheat oven to 400°F. Roll out dough between sheets of plastic wrap to 11- to 12-inch round. Peel off top sheet of plastic. Turn dough over; press into 9-inch-diameter tart pan with removable bottom. Peel off plastic. Fold in any excess dough, forming double-thick sides. Pierce crust all over with fork. Freeze 15 minutes.

Bake crust 10 minutes. Using back side of fork, press crust flat if bottom bubbles. continue to bake until crust is golden, about 5-10 minutes (crust sides may shrink slightly.) Transfer to rack and cool.

Lower temperature to 350°F.

For filling:
Bring whipping cream and milk to boil in heavy medium saucepan. Remove from heat. Add
chocolate; whisk until melted and smooth. Whisk eggs, sugar, and salt in large bowl to blend. Gradually whisk chocolate mixture into egg mixture. Pour filling into warm crust.

Bake tart until filling is set in center and puffed at edges, about 20-25 minutes. Transfer to rack and let cool 15 minutes. Serve warm. (Can be prepared up to 1 day ahead. Cool completely, then cover and refrigerate. Before serving, reheat in 350°F oven 10 minutes or microwave individual slices at 5-second intervals until warm.)